Apple and Honey Rosh Hashanah Muffins

Renee Muller Renee Muller
5.0 (8 reviews)

At our house, Rosh Hashanah cannot happen without honey muffins. At least, that’s the way my kids see it. It’s a family project, and by now, a family tradition, too. This recipe was given to me by a relative in Israel who bakes them all the time and claims that no matter how many batches she bakes, there are never enough. She’s absolutely right. We once baked a quadruple batch of these (sans the apples) for a bake sale on our block and we were left without a crumb!

48
Easy Vegetarian Parve

Contains: Dairy, Gluten, Wheat, Egg

Directions

Prepare the Muffins

  1. In a saucepan, melt butter over a medium-low flame. Add apples, sugar, and cinnamon; cook until apples are fragrant and soften a bit, about 15 minutes. Set aside to cool.

  2. Preheat oven to 350 degrees Fahrenheit. Line a muffin pan with cupcake liners. 

  3. In the bowl of a stand mixer, on medium speed, combine tea, sugar, oil, honey, and eggs. Mix until smooth. Reduce speed; gradually add flour, baking powder, baking soda, and cinnamon. Scrape down sides of bowl as needed. 

  4. Fill each muffin cup halfway with batter. (I like to use a cupcake pen for this; I find it very helpful.) Top with a teaspoon of prepared apples.

  5. Bake for 15-20 minutes, or until an inserted toothpick comes out almost dry with some moist crumbs attached.

About

Tips:

I recently discovered an amazing gadget called “The Cupcake (or Muffin) Pen.” It really removes the whole messy aspect of filling cupcake pans with batter. Look for it in specialty equipment stores.

Notes:

The apples are optional; I find that some children prefer the muffins plain. We add the apples for Rosh Hashanah (very loudly singing, "Dip the apple in the hoooonneeeeyyy" as we do so) but throughout the year, we bake them plain.

Description:

Yields about 48 muffins

Description:

Reproduced from Our Table by Renee Muller, with permission from the copyright holders ArtScroll/Mesorah Publications, LTD. Click here for more great recipes and tips from Renee's Table.

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12 Comments

Shari Weiss •

Where do you get a cupcake pen

Leah •

Can I make these into a Bundt cake? If so, would I just bake it for longer?

Raquel Malul Kosher.com Team •
Reply to Leah

I've never tried it, it should work. Usually bundt cakes bake for 40-60 min

roisy Ehrentreu •
Reply to Leah

Did you try bunt cake? Did it work?

Judith Wexler •

If substitute oil for butter/ margarine in apple mixture, how much to use?

Goldy G Kosher.com Team •
Reply to Judith Wexler

The same amount!

Susie Bain •

My daughter-in-law with a celiac child divided the recipe to make some gluten-free. She beat all the ingredients minus the flour. Then she removed 3 cups batter and add to it 1 and 1/4 cup flour gluter-free flour. For regular muffins add 5 cups to remaining batter and bake as directed.

Chana Fox Kosher.com Team •
Reply to Susie Bain

Hi Susie,
Thanks for sharing this important insight that can benefit at home gluten free chefs like your daughter. Sounds delicious!
-Chana Tzirel from Kosher.com

Esti Vann •

Does it freeze well or rather keep them in the fridge for a few days?

Raquel Malul Kosher.com Team •
Reply to Esti Vann

Yes, freezes well!